Beste Sticky Toffee Dadelpoeding (Sticky Toffee Date Pudding)
Beste Sticky Toffee Dadelpoeding
## Ingredients
Pudding:
- 300 g dates, chopped, stones removed
- 250 ml boiling water
- 1 tsp bicarbonate of soda
- 60 g butter, softened
- 60 g dark brown sugar (Demerara)
- 2 eggs
- 150 g self-raising flour
Toffee sauce:
- 200 g butter
- 400 g dark brown sugar (Demerara)
- 1 vanilla pod (split) or 1 tsp vanilla extract
- 250 ml double cream
Ingredients
- Pudding:
- 300 g dates, chopped, stones removed
- 250 ml boiling water
- 1 tsp bicarbonate of soda
- 60 g butter, softened
- 60 g dark brown sugar (Demerara)
- 2 eggs
- 150 g self-raising flour
- Toffee sauce:
- 200 g butter
- 400 g dark brown sugar (Demerara)
- 1 vanilla pod (split) or 1 tsp vanilla extract
- 250 ml double cream
Method
- Pudding:
- Preheat the oven to 180°C.
- Mix the dates, boiling water and bicarbonate of soda together. Leave for 15 minutes, then blend until it forms a firm paste.
- In a large bowl, mix the butter and sugar until combined.
- Add the eggs and flour and mix well.
- Add the date paste and mix well.
- Pour into a greased 20 cm oven dish.
- Bake for 35–40 minutes or until a skewer inserted in the centre comes out dry.
- Sauce:
- Melt the butter and sugar in a thick-based pan until fluffy and caramelised. Allow the sauce to bubble and caramelise fully without stirring too much, about 10–15 minutes.
- When fully caramelised, add the vanilla and cream. Simmer for a further 5–10 minutes.